Cheesy Potato Soup
A rich and creamy soup packed with tender potatoes and sharp cheddar cheese. Topped with crispy bacon and fresh chives, it's the ultimate comfort food in a bowl, perfect for a chilly day.
For 6 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Cook Bacon and Sauté Aromatics
- b.Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy (about 6-8 minutes).
- c.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Reserve for garnish.
- d.Pour off all but 2 tablespoons of the rendered bacon fat from the pot. Add the butter and let it melt.
- e.Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes.
- f.Stir in the minced garlic and cook for another minute until fragrant.
- 2
Step 2
- a.Create the Roux and Add Liquids
- b.Sprinkle the all-purpose flour over the onions. Cook, stirring constantly with a whisk, for 1-2 minutes to cook out the raw flour taste. This forms a roux.
- c.Gradually pour in the chicken broth, about one cup at a time, whisking continuously to ensure no lumps form.
- d.Once all the broth is incorporated and the mixture is smooth, add the diced potatoes, salt, black pepper, and optional cayenne pepper.
- 3
Step 3
- a.Simmer the Soup
- b.Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes.
- c.The soup is ready for the next step when the potatoes are fork-tender. Stir occasionally to prevent the potatoes from sticking to the bottom.
- 4
Step 4
- a.Mash for Creaminess
- b.Turn off the heat. Use a potato masher to gently mash about half of the potatoes directly in the pot. This thickens the soup naturally while leaving some pleasant texture.
- c.For a smoother consistency, you can use an immersion blender and pulse a few times, being careful not to over-blend.
- 5
Step 5
- a.Add Dairy and Cheese
- b.Ensure the heat is off or on the lowest possible setting. Slowly stir in the heavy cream until combined.
- c.Add the shredded cheddar cheese in small handfuls, stirring gently after each addition until it is completely melted before adding the next.
- d.Continue until all the cheese is incorporated and the soup is smooth. Do not allow the soup to boil, as this can cause the dairy to curdle and the cheese to become grainy.
- 6
Step 6
- a.Final Seasoning and Serving
- b.Taste the soup and adjust the seasoning with more salt and pepper if needed. Remember the bacon and cheese add saltiness.
- c.Ladle the hot soup into bowls. Garnish generously with the reserved crispy bacon, fresh chives, and an extra sprinkle of cheese if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred your own cheese from a block. Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly, resulting in a grainy texture.
- 2Use starchy potatoes like Russet or Idaho for the creamiest soup. Waxy potatoes like red or Yukon Gold will hold their shape more and result in a chunkier soup.
- 3Bring dairy to room temperature. Adding cold cream or milk to a hot soup can sometimes cause it to curdle. Let it sit out for 20-30 minutes before adding.
- 4Do not boil after adding dairy. High heat is the enemy of creamy soups. Keep the heat on low and stir gently when incorporating cream and cheese.
- 5For a thicker soup, mash more of the potatoes or let it simmer uncovered for a few extra minutes. For a thinner soup, stir in a splash of milk or broth.
Adapt it for your goals.
Vegetarian
Omit the bacon. Sauté the onions in 4 tablespoons of butter instead of bacon fat. Use vegetable broth instead of chicken broth.
Spicy KickSpicy Kick
Sauté one finely diced jalapeño with the onion. Add a few dashes of your favorite hot sauce at the end for extra heat.
Loaded Baked Potato StyleLoaded Baked Potato Style
In addition to bacon and chives, top the soup with a dollop of sour cream or Greek yogurt.
Add VeggiesAdd Veggies
Add 1 cup of diced carrots and celery along with the onions for extra flavor and nutrition.
Different CheesesDifferent Cheeses
Swap out the cheddar for other good melting cheeses like Gruyère, Monterey Jack, or a smoked Gouda for a different flavor profile.
Why this is on our healthy list.
Source of Potassium
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that plays a key role in regulating blood pressure, heart function, and fluid balance.
Provides Calcium
The cheddar cheese and heavy cream contribute calcium, which is vital for building and maintaining strong bones and teeth, as well as for muscle function and nerve signaling.
Energy Boosting
The carbohydrates from the potatoes provide a readily available source of energy, making this a hearty and satisfying meal that can help fuel your body.
Frequently asked questions
Cheesy Potato Soup is a rich and indulgent comfort food, high in calories, fat, and sodium. While it contains beneficial nutrients from potatoes and dairy, it's best enjoyed in moderation as part of a balanced diet.